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Rhubarb Rosemary Musli

I’m so excited to finally be sharing a recipe here, I’ve missed it so much. And what a special recipe it is – easy, nutritious, bright and perfect for breakfast during this time of year. Rhubarb Musli.
Rhubarb has been a frequent guest in our kitchen this summer, we can’t get enough of its subtle, perfumey flavour and irresistible colouring (Paloma’s favourite colour is, quite predictably, pink). And ever since discovering the magical combination of rosemary and rhubarb, I’ve had a hard time keeping those two ingredients apart – they are meant for each other.

In other news, Golubka is in the process of getting redesigned! Get ready for a new, beautiful layout and a domain name of our own – golubkakitchen.com
We are very excited for this much overdue transformation, which is coming later this summer.

Rosemary Rhubarb Musli
(serves 4-6)

Note: I’ve tried soaking the oats in just orange juice. This makes the recipe a bit easier and works very well.

1. Slice the rhubarb stalks and strawberries. Take a couple of the rhubarb slices and a couple strawberries and add to a blender together with the orange juice. Blend until smooth. Pour the mixture over the rolled oats in a large bowl. Cover and place in the refrigerator overnight.
2. Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey, rosemary and the rest of the rhubarb and strawberries. Bring to a gentle simmer and cook for 7-10 minutes, until rhubarb is soft. (You can make it in the evening and leave to infuse further overnight.)
3. Add the shredded apples and yogurt to the soaked oat mixture and stir to combine. Distribute between bowls. Top with the strawberry-rhubarb stew, coconut whipped cream or more yogurt, sprinkle with pistachios and fresh berries, drizzle with more honey if desired.

Lovely to see a post from you :)This looks like a really special breakfast. I’ve been eating tonnes of rhubarb lately but would never have thought to pair it with rosemary. I haven’t made soaked musli in ages either…

I can’t wait to try this! So beautiful! I have my own urban herb garden and I cherish my rosemary. I can’t wait to use it in this exciting new way! I have been going through a rough pregnancy and this post has inspired me (and my appetite) to cook for the first time in WEEKS. Thank you.

Rhubarb is one of my favourites, but I’ve never tried it with an herb as fragrant as rosemary! What a great idea, especially with muesli (then again, everything involving muesli is a good idea). Thanks for sharing!